Sprinkle salt and pepper liberally over the roast and set aside for about 15 minutes.

Place a dutch oven over medium high heat. Add vegetable oil and sear the meat about 5 minutes on each side until a nice crust begins too form. Remove the roast from the dutch oven and set aside.

Keeping a medium-high to high heat, saute the carrots and mushrooms until they are starting to brown-about 5 minutes. Remove from the Dutch oven and set aside.

Add the onions and garlic and saute until just starting to brown.

Deglaze the pot with a little of the wine, scraping off all the fond from the bottom. Stir well, then add the remaining wine and bring to a simmer.

Add the roast back to the dutch oven along with the rosemary and bay leaves and bring to a heavy simmer.

Cover the Dutch oven and place in the 325-degree oven.

After 1 1/2 hours, add the carrots and mushrooms to the pot, stir to baste the roast and vegetables, cover the pot and return to the oven.

Roast in the oven for another hour to an hour and a half (2 1/2 to 3 hours in total), checking for tenderness at about 2 1/2 hours total time. The pot roast is ready when it probes tender with a fork or a wooden skewer and pulls apart easily.

Let the roast rest off the heat, remove the bay leaves and rosemary stems and serve!

Recipe Notes

This pot roast is great served with macaroni and cheese, cheese grits, mash potatoes or with any type of rice.

A chuck roast is best for this recipe, but a nice change is a Bottom Round Roast. Not quite as marbled as a Chuck, but it responds well to a slow braise and provides wonderfully tender slices.

If you can't find cipollini onions you can substitute just about any sweet onion or pearl onion.

This special citrus originated in China in the early 1900s and is named for the U. S. Department of Agriculture adventurer who brought them, as well as many other “plants of economic value for the USDA” to the United States, Frank N Meyer. Among those other valuable plants was the soy bean. How odd to have a lemon named after you, but that doesn’t begin to tell the strange and interesting story of this adventurer and lover of plants who lived an extraordinary life and met a mysterious death.

The Meyer Lemon is basically a cross between regular lemons (Eurejka or Lisbon) and Mandarin Oranges. They posses the strengths of both parents-the tartness of a lemon with a sweet undertone of the Mandarin orange. Thinner skinned than other lemons, their rounder fruit ripens on the tree. Juicy and floral, the Meyer lemon finds itself in many recipes.

Meyer Lemon Sauce

Votes: 1 Rating: 5 You:

Rate this recipe!

Print Recipe

If you like lemon flavor, you are in for a treat. This sauce, made with Meyer Lemons, has a citrus profile with a subtle sweetness in the background. Flavored with butter, garlic, white wine and fresh rosemary, this sauce is great on pork, chicken, fish or just about anything you can think about.

If you like lemon flavor, you are in for a treat. This sauce, made with Meyer Lemons, has a citrus profile with a subtle sweetness in the background. Flavored with butter, garlic, white wine and fresh rosemary, this sauce is great on pork, chicken, fish or just about anything you can think about.

In a cast iron skillet, melt 4 tablespoons of butter over a medium heat, then add the shallots and crushed garlic.

Saute until the shallots are starting to soften, about 5 minutes.

Add the flour and stir or whisk together until a light roux develops.

Add the lemon zest, lemon slices and some kosher salt and pepper. Let the slices have direct contact with the bottom of the pan so they get a slight sear for a couple of minutes.

Add in the Lemon juice, Worcestershire sauce, wine, stock and fresh rosemary, stir then increase the heat until starting to simmer.

Add the 2 remaining tablespoons of butter and shake the pan while that melts.

Continue to shake the pan while the butter melts and the sauce thickens slightly-about 5 to 10 minutes.

Remove from the heat, remove the lemon slices and rosemary and ladle on top of sliced pork, chicken, veal or fish.

Recipe Notes

If you don't have Meyer lemons you can substitute 3 tablespoons of lemon juice plus 1 tablespoon of mandarin (or any other sweet orange) for the juice. The zest and slices of regular lemons or oranges will work fine.

Meyer lemons are a cross between regular lemons and mandarin oranges. This combination creates a very special fruit…still has that distinct lemony flavor but with a background of sweetness from the orange. Suited for the Louisiana climate, Meyer lemons are juicy and add a distinct but understated flavor to any dish. Pork tenderloin’s mild flavor is perfectly suited for this delicious Meyer lemon sauce flavored with butter, wine, garlic and fresh rosemary.

Roast Pork Tenderloin with Meyer Lemon Sauce

Votes: 1 Rating: 5 You:

Rate this recipe!

Print Recipe

If you like lemon flavor, you are in for a treat. This sauce, made with Meyer Lemons, has a citrus profile with a subtle sweetness in the background. Flavored with butter, garlic, white wine and fresh rosemary, it's great on pork, chicken, fish or just about anything you can think about. This recipe marinates a pork tenderloin with a smoky garlicky citrus-ey spice rub. When you add the sauce to the roasted tenderloin, watch out!

If you like lemon flavor, you are in for a treat. This sauce, made with Meyer Lemons, has a citrus profile with a subtle sweetness in the background. Flavored with butter, garlic, white wine and fresh rosemary, it's great on pork, chicken, fish or just about anything you can think about. This recipe marinates a pork tenderloin with a smoky garlicky citrus-ey spice rub. When you add the sauce to the roasted tenderloin, watch out!

Mix all ingredients for the rub together in a small bowl and set aside.

Trim any loose parts off tenderloin and remove the silver skin.

Rub olive oil all over the tenderloins then apply the rub liberally on all sides. Allow the rubbed tenderloins to sit for 30 minutes.

Align both halves of the tenderloin so the thin end of one is matched with the thick end of the other.

Lay Meyer lemon slices on top of the paired tenderloin and tie them together with the butcher twine-make sure the lemon slices are under the twine.

Brush some olive oil on the lemon slices.

In a heavy bottom cast iron skillet, sear the tied pork tenderloin over medium high heat on all sides, starting with the lemon slices first.

Once seared, add about ½ cup of dry white wine to the pan then transfer the cast iron pan into the 425 degree oven and roast for about 30 minutes, until the internal temperature reads about 145-150 degrees on an instant read thermometer.

Remove from the oven and place the pork tenderloin on a cutting board to rest. Loosely tent aluminum foil over it and allow the pork to rest while you prepare the sauce.

If necessary, deglaze the cast iron pan with some water to remove any burned morsels on the bottom and wipe out with a paper towel.

Using the same cast iron skillet, melt 4 tablespoons of butter over a medium heat, then add the shallots and crushed garlic.

Saute until the shallots are starting to soften, about 3 to 4 minutes.

Add the flour and stir or whisk together until a light roux develops.

Add the lemon zest, lemon slices and some kosher salt and pepper. Let the lemon slices have direct contact with the bottom of the pan so they get a slight sear for a couple of minutes.

Add in the Worcestershire sauce, lemon juice, wine, stock and fresh rosemary and increase the heat until starting to simmer.

Stir well and bring to a simmer. Add the 2 remaining tablespoons of butter and shake the pan while that melts-simmer for about 5 to 10 minutes while the sauce thickens. Remove from the heat.

Snip off the butcher twine and slice the pork tenderloin on the bias. Remove the lemon peels and rosemary from the sauce and spoon over the sliced pork.

Recipe Notes

If you don't have Meyer lemons you can substitute 3 tablespoons of lemon juice plus 1 tablespoon of mandarin orange juice (or any other sweet orange) for the Meyer Lemon juice. The zest and slices of regular lemon or oranges will work fine.

When mixing the rub, try to use no-salt lemon-pepper mix. If you can't find that, cut back or eliminate the extra salt.

I do not recommend purchasing the pre-marinated pork tenderloins that are available in the meat department. First, they are generally high in sodium content and secondly, you want to control the flavor profile of your dish.